Bacon Cheddar Scones

These looked so good and I couldn’t resist a scone with bacon and cheese in it. I knew it would be something my husband would love for breakfast. I made the dough the night before and just popped it in the oven in the morning.

  (Can you tell that my only source of good light is in front of the window? )

Ingredients:

• 3 C. all-purpose flour
• 1 TBSP. baking powder
• 1 tsp. salt
• 1-2 tsp. ground black pepper (1-2 tsp. depending on how much pepper you like.)
• 8 TBSP. Cold unsalted butter, cut into small cubes
• 1 1/2 C. grated cheddar cheese
• 4 green onions, thinly slices
• 10 slices bacon, cooked and chopped or crumbled into small pieces
• 1 C. buttermilk (plus up to 1/2 C. extra, if needed)

Egg Wash

• 1 egg
• 2 TBSP. water

Directions:

1. Preheat the oven to 400 F. In an electric mixture with the paddle attachment, combine the flour, baking powder, salt, and black pepper. Mix briefly to combine. Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas. (Or you could do all of this in a normal bowl and use a pastry blender or two knives to cut the butter into dry ingredients.)
2. Add the cheese, green onions, bacon, and 1 Cup of the butter milk just until incorporated. If the dough is too dry add the remaining buttermilk a Tablespoon at a time until the dough can be formed into a ball.
3. Transfer the dough to a lightly floured surface and pat the dough into an 8-inch disk. Slice the dough into 8 to 10 wedges.
4. In a small bowl combine the egg and water and whisk together. Brush each wedge lightly with the egg wash. Transfer the scones to an ungreased baking sheet. Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean.

Recipe found on Annie’s Eats and originally from The Pastry Queen by Rebecca Rather.